We use four varieties of meat, skirt steak, flank steak, flap steak, and Sierra steak.

We cooked all steaks to a medium rare 130° fahrenheit in the center.

Fajita Seasoning
1 tablespoon chili powder
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon cayenne
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon sea salt
Use the spice mixture, along with 1/3 cup olive oil, 1/2 shot of tequila, juice of 1/2 lemon and lime to marinate the raw fajita meat 6 to 8 hours before cooking.

Link to processing a chuck roll, where we got the sierra steak:

   • Chop Like a Pro! How to Break Down a ...  

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